Kale, leek and mushroom lasagne recipe | delicious. Magazine

Ingredients

• 200g curly kale or cavolo nero, shredded, tough stalks removed
• 2 leeks, washed, trimmed and cut into 1cm rounds
• 2 small knobs of butter
• 2 tbsp olive oil
• 400g chestnut mushrooms, sliced
• 2 garlic cloves, finely choppedApple-converted-space
• Small bunch fresh thyme, leaves picked
• 175g fresh lasagne sheets
• 2-3 tbsp coarse fresh white breadcrumbs
• For the white sauce
• 800ml whole milk
• 4 bay leaves
• 1 onion, sliced
• 1 celery stick, slicedApple-converted-space
• A few black peppercorns
• 75g unsalted butter
• 75g plain flour
• 75g dorset blue vinny cheese, crumbled (see tip)Apple-converted-space
• 1 tbsp dijon mustardApple-converted-space
• You’ll also need…
• Deep 30cm x 24cm baking dish